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Kitsch & Classics

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Where'd the recipe come from?
Trial, error and patience. Inspired by prints and formulations in Soyer’s Standard Cookery (1912), L’Art Culinaire Moderne (1936) and L’Art Culinaire Français (1950). Future efforts will include whimsical interpretations of green hued "Chaud Froid Vert Pré" and "Coq en Pâte".
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